Butternut Squash and Pinenut Lasagna

(from christyzinn’s recipe box)

Source: Sara O'Brien

Categories: Pasta

Ingredients

  • 1 butternut squash, cooked and cubed
  • 2 large sweet potatoes, cooked and cubed
  • 2 large sweet onions, carmelized
  • Handful of fresh sage, chopped
  • 1-2 cups toasted pine nuts
  • 16 ounces ricotta
  • 1-2 cups parmesan
  • 1-2 cups romano
  • 4 eggs
  • lasagna noodles

Directions

  1. Beat cubed squash and sweet potatoes with ricotta

  2. Add in cheeses and eggs

  3. Layer in greased pan: squash, noddles, squash, onions, nuts, repeat

  4. Top layer should be squash mixture and shaved mozzarella, romano, parmesan.

  5. Bake about an hour until golden and bubbly!

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